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This isn’t the same as the Malaysian/Singapore styled marmite chicken which is deep-fried then coated in a simmered marmite sauce. This is a much simpler recipe that lets the oven do the cooking, totally suitable for lazy noob cooks :)

Oven-roasted Marmite Chicken (Step-by-Step Pics)

Add marinade ingredients in a casserole. There is Marmite, butter, honey, minced garlic and white pepper. Check out the recipe page for the measurements. I skipped the salty sauces (soy sauce, fish sauce, oyster sauce etc) because I find the Marmite sufficient on its own to give the baked chicken the savoury taste and dark colour.

Stir to mix everything together using a spatula …

… until a semi-thick & smooth paste is formed (see picture above for the consistency). At this point in time, you can test the taste and add more/less marmite or honey as preferred.

Coat the chicken pieces thoroughly in the Marmite sauce. Let them marinade in the fridge, covered with lid, for at least a few hours or even better, overnight. I usually prepare this the night before, so that when I come home in the evening the next day, all I have to do is to bake them in the oven while cooking the rice and other side-dishes.

To bake, arrange the chicken one-layer in a roasting pan or casserole. Drizzle about 3 spoonfuls of marinating sauce over the chicken (you don’t need to use all the sauce).

After baking, they become this sticky and delicious mess with a beautiful glaze. Soooo goood!